stabilization
- You have accessRestricted accessWhite Wine Protein Stabilization by a Continuous Process Using a Packed ColumnVesselina Pashova, Carme Güell, Encarnación Pueyo, Magdalena López-Barajas, M. Carmen Polo, Francisco LópezAm J Enol Vitic. 2004 55: 195-198 ; DOI: 10.5344/ajev.2004.55.2.195Vesselina PashovaDepartament d’Enginyeria Química, Unitat d’Enologia del CeRTA (Generalitat de Catalunya), Facultat d’Enologia, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, SpainCarme GüellEncarnación PueyoMagdalena López-BarajasM. Carmen Polo
- You have accessRestricted accessA New Method for the Stabilization of Wines with Respect to the Potassium Bitartrate PrecipitationR. Rodriguez-Clemente, I. Correa-Gorospe, J. J. De CastroAm J Enol Vitic. 1990 41: 16-20 ; DOI: 10.5344/ajev.1990.41.1.16R. Rodriguez-ClementeInstituto de Ciencia de Materiales de Barcelona C.S.I.C, c/Marti i Franques s/n, 08028 Barcelona, SpainI. Correa-Gorospe
- You have accessRestricted accessProtein Removal from a Wine by Immobilized Grape ProanthocyanidinsJ. R. Powers, C. W. Nagel, K. WellerAm J Enol Vitic. 1988 39: 117-120 ; DOI: 10.5344/ajev.1988.39.2.117J. R. PowersDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.C. W. NagelDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.K. WellerDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.